Bread Machine Pizza Dough Recipe - Mom On Timeout (2024)

FAQs

How long is the dough cycle on a bread machine? ›

It usually takes about an hour and a half total, and it's tremendously useful for any yeasted dough, including both scratch recipes and baking mixes. For example, to make Soft Dinner Rolls from a mix, simply combine all the ingredients in your bread machine and select the Dough cycle.

The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy. It can also effect the taste, because the sugars in the dough have been consumed by the yeast it can have a sour or off taste. Now you know how long to let pizza dough rise, get cooking with these recipes!

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking. Get your oven as hot as it will go — at least 500°F. Keep the toppings basic.

Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy.

If your kitchen and/or counter where you knead the dough is cool, the dough will cool down also (even if you used warm water to make it). If your dough is kept at around 80°F, it should take between 1 and 1½ hours to rise double in volume.

Choose the dough setting on your machine and press start. Allow the machine to knead, mix and rise your dough. When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan. Preheat oven to 375 Cover the dough and put in a warm place to rise for 20 more minutes.

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation. This depends on the type of pizza dough you are using.

An overproofed dough can negatively impact the texture and appearance of the finished pizza. Overproofing the dough is a very common mistake. Although you can still go ahead and bake it, the resulting crust will be dense and chewy instead of light and crispy.

Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise. The pizza dough will actually be more flavorful after a day in the fridge, but the dough will begin to deteriorate after the yeast have eaten all the good food available.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Can you leave dough to rise overnight at room temperature? ›

Yes! It's actually recommended to leave your dough to proof overnight. Some people prefer leaving their dough in the fridge and what it does is slows down the process, but there is absolutely no wrong with room temperature either. Whichever way works best for you!

Your dough will be shaggy and lumpy to begin with, but once you've kneaded it for a while it should be smooth and slightly tacky to touch. If your dough holds it shape and doesn't ooze or sag when you hold it up, that's another good sign that your dough is well kneaded.

Bread Flour

It's easy to find in any grocery store (again, King Arthur Flour is a favorite brand), is affordable, and adds some extra oomph and crispiness to thin crust and New York-style pizzas. It will make your crust crispy on the outside and chewy and textured on the inside.

Speaking of adjusting, one common bread machine mistake is thinking the appliance is like a pressure cooker or blender and cannot be opened once it's on. Think again—it's actually a good idea to flip that lid and peek at the dough, especially about 10 minutes into the kneading stage.

A: Most preprogrammed courses in Zojirushi Home Bakery breadmakers will start off with a Preheat/Rest cycle. It may seem that the breadmaker is not doing anything during this cycle but it's working hard to stabilize the temperature of the ingredients you have added into the pan.

A: Raw dough setting is where the machine just mixes the ingredients for you. "Leaven Dough" is supposed to be that plus warming the dough so it rises and is ready to be taken out and done with what you want to do with it but in my experience, it isn't a very good setting for that purpose.

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.